Chipotle Lime Sweet Potato +
Black Bean Salad
Recently, I’ve been really drawn to upping my vegetarian meal game. And salads are always a good way to add more vegetables and leafy greens to your diet.
I love the different layers in this salad – oh, and the colors are great too! Sweet potato bites with creamy black beans all topped with a great dairy free chipotle and smoked paprika dressing. I love using peppery arugula – it holds it natural flavor and pairs nicely with the fresh tomatoes, cilantro and CHIPS! Always nice to have a crunch in any salad.
I used Primal Kitchen Chipotle Lime Mayo in this Chipotle Lime Sweet Potato and Black Bean Salad with Arugula recipe – it’s a great addition to your sandwich routine and mixing it up in a salad dressing. I love that they don’t use soy or canola oil in their recipes – PLUS it’s Paleo friendly and sugar free!
Make extra sweet potatoes and black beans to serve this ALL week!
I'm loving these salads.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Chipotle Lime Sweet Potato and Black Bean Salad with Arugula
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
- 2 heaping tablespoons Chipotle Lime Mayo
- 3/4 cup full fat coconut milk
- 1 teaspoon smoked paprika
- zest from 1/2 lime
- pinch of salt and pepper
- 1/2 black beans, strained
- 1 small bunch cilantro, chopped
- 1 heaping tablespoon red onion, small diced
- 3 cups arugula
- 1 medium sweet potato (or 3 mini), roasted + cooled
- 1/2 cup cherry tomatoes, cut in half
- 1 tablespoon Cotija cheese, crumbled
- tortilla chips and jalapenos for garnish (and snacking)
Instructions
- To make the dressing, combine the mayo, coconut milk, paprika, lime zest, 1 tablespoon cilantro and a pinch of each salt and pepper in a food processor bowl or blender. Process until smooth and everything in combined. Put in a glass container with a lid. Refrigerate for at least 25 minutes, before serving.
- In a small bowl, combine the black beans, cilantro and red onions together.
- To assemble the salad, place the arugula on a platter, shallow bowl or plate. Slice the sweet potatoes in half and place on top of the arugula. Add the cherry tomatoes and spoon the black beans throughout.
- Dress with some of the dressing, sprinkle some cotija cheese and serve with chips and jalapenos. And, always more dressing to add.
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: oven
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